recipelink.com Recipe Swap - 01-12-2000
5 Off Topic Recipes

Robyn,CAN (10:04:22) : HONEY LEMON CHICKEN

1 cup honey
1/2 cup ketchup
3Tbsp soya sauce
6Tbsp lemon juice

Mix ingredients. Pour over 2 pounds cut up chicken. Marinate for several hours. Bake, covered, at 325F for 1 to 1/2 hours, until tender.

Dawn,NYS (05:23:43) : Chicken in White Wine Sauce

3 lb Chicken pieces
3 sl Onion
4 Sprigs parsley
1/8 ts Nutmeg
6 Peppercorns
1 Bay leaf
2 c White wine
1/2 c Chicken broth
4 tb Butter
3 tb Flour
1 ts Tarragon
1/4 c Whipping cream

Preheat oven to 350°. Place chicken pieces in casserole dish with onion,
parlsey, nutmeg, peppercorns and bay leaf. Add
wine and broth. Bake 35-45 minutes, or until
chicken is tender. Transfer chicken pieces to serving dish and keep warm.
Boil liquid left in casserole for a few minutes
until slightly reduced. Strain and measure out 2
cups of liquid. Melt butter in saucepan. Whisk in
flour, then add the 2 cups strained liquid. Season
to taste, then add tarragon and cream.

Spoon sauce over chicken. Serve with rice or mashed potatoes.

Dawn,NYS (05:12:58) : Broiled Chicken with Mango Butter

1/2 c Butter; softened
1 tb Mango chutney
1/2 Lime (juice)
1/8 ts Cayenne pepper
8 Chicken pieces
2 tb Oil
1/2 ts Salt
1/8 ts Pepper

Combine butter with mango chutney, lime juice and
cayenne pepper blending well. Shape into a roll,
wrap in foil or wax paper and chill for about 2
hours in freezer. Preheat broiler. Brush chicken
pieces lightly with oil; season with salt and
pepper. Broil at least 30 minutes, turning at
least twice and brushing again with oil. Divide
mango butter into 8 equal rounds and lay one on
each portion of hot broiled chicken.

Dawn,NYS (05:11:32) : Braised Rosemary Chicken

3 lb Chicken
1 ts Salt
2 tb Butter
1/2 c
Hot chicken broth
1 Sprig fresh rosemary
1 apple
1 sm Potato
1/2 c Dry white wine
Black pepper

Rub chicken pieces well with salt. Set giblets aside. Melt butter in heavy bottomed pot and brown chicken on all sides. Add broth, rosemary, chicken
heart and gizzards. Cover and simmer 30 minutes.

While chicken is cooking, chop liver. Peel apple and potato; wash potato, then grate with the apple. Add grated apple and potato, liver and white wine to chicken, adding more broth if
necessary. Continue to cook chicken, covered, for 10 minutes. Season to taste with salt and pepper and serve.

CCCFree (09:50:39) : Rotisserie Chicken

4 tsp. salt
2 tsp. paprika
1 tsp. cayenne pepper
1 tsp. onion powder
1 tsp. thyme
1 tsp. white pepper
1/2 tsp. garlic powder
1/2 tsp. black pepper
1 large roasting chicken, as big as you can find
1 cup chopped onion

In a small bowl, thoroughly combine all the spices. Remove giblets from chicken, clean the cavity well and pat dry with paper towels. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. Place in a resealable plastic bags, seal and refrigerate overnight.
When ready to roast chicken, stuff cavity with onions, and place in a shallow baking pan. Roast, uncovered, at 250 degrees for 5 hours (yes, 250 degrees for 5 hours).
After the first hour, baste chicken occasionally (every half-hour or so) with pan juices. The pan juices will start to caramelize on the bottom of pan and the chicken will turn golden brown.
If the chicken contains a pop-up thermometer, ignore it. Let chicken rest about 10 minutes before carving.